Prep 15 mins
Cook 1 hr
An old Norwegian method of preserving meat is to place it in a container with soured milk, which causes the meat to take on a mellow, sweet and sour flavour. This dish is also good served with boiled potatoes and steamed green beans.
- 6 -6 1⁄2 lbs leg of lamb
- 2 quarts fat-free buttermilk
- 2 teaspoons salt
- 2 tablespoons flour
- 1 cup water
- 1⁄2 cup sour cream
- salt and pepper
- Trim the leg of lamb.
- Place in a nonaluminum pan or in a large, heavy-duty plastic bag.
- Pour the buttermilk over the lamb and refrigerate for 3 to 4 days.
- Turn the lamb often if the milk does not cover it completely.
- Preheat oven to 325°F.
- Remove the lamb from the milk and discard the milk.
- Dry the meat and rub it with the salt.
- Place it on a rack in a roasting pan.
- Pour the water into the bottom of the pan.
- Insert a meat thermometer into the thickest part of the roast, being careful not to let the thermometer touch the bone.
- Roast until the meat reaches 160°F.
- Deglaze the roasting pan by adding a little water to it and stirring up the drippings from the bottom of the pan.
- Strain the drippings and blend in the flour.
- Cook, stirring, until the gravy is thickened.
- Add the sour cream, salt, and pepper.
- Slice the roast and serve with the gravy.
- 10 servings.
- Scandinavian Feasts B.